20+ Best Crowd-Pleaser Recipes to Make For Labor Day

Celebrate Labor Day with these delicious recipes that are perfect for a crowd! Each recipe makes six servings or more and they’re all highly rated with at least four-star reviews. Whether you’re hosting an event or popping up at a potluck, you’ll find recipes for tasty side dishes, main meals and desserts. Try options like our Garlic-Parmesan-Rosemary Bubble Potatoes or Grilled Cabbage with Cilantro-Lime Butter that everyone will love.

Garlic-Parmesan-Rosemary Bubble Potatoes

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Lindsey Lower

These rosemary-garlic potatoes are anything but ordinary. Inspired by a viral TikTok trend, these pillowy potatoes are crispy on the outside and light and fluffy on the inside, infused with the savory flavors of Parmesan cheese, rosemary and garlic. If you want to use less oil, you can skip the frying altogether and cook these crispy bites in the air fryer instead.

Crustless Spinach & Goat Cheese Quiche

Photographer: Jen Causey, Food Stylist: Jennifer Wendorf, Prop Stylist: Priscilla Montiel

Let this weekend-worthy quiche elevate your next brunch spread. You’ll love how easy it is to pull together without the fuss of baking and filling a crust. We love the convenience of prewashed baby spinach, but any dark leafy green, from kale to Swiss chard, can work well in its place.

Ginger-Soy Salmon Bites

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall

These ginger-soy salmon bites are perfectly cooked under the broiler and finished with a sweet ginger glaze. These poppable bites are an ideal appetizer for a get-together with friends, or turn them into a main dish by serving them alongside veggies or as part of a grain bowl.

Roasted Honey-Balsamic Cauliflower

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling

These tender cauliflower bites are seasoned with a blend of spices and then coated in batter to ensure the sweet and tangy honey-balsamic drizzle soaks into every bite. They make a perfect side dish for grilled chicken or steak, or you can serve them over rice or noodles for a delicious vegetarian main course.

Taiwanese Cucumber Salad

Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans

This cucumber salad is so simple, it hardly needs a recipe. Persian cucumbers are the perfect texture for this salad and are often less bitter than other varieties. Salting the cucumbers pulls out the excess water, so don’t be tempted to skip this step or you’ll end up with a pool of liquid. We enjoy eating this salad right away, but you can also refrigerate it for up to 4 hours if desired.

Grilled Cabbage with Cilantro-Lime Butter

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall

This grilled cabbage is sure to transform your next BBQ. Here’s why: cabbage becomes deeply flavorful when it hits the hot grill. Once the outer leaves turn crispy and caramelized, move the cabbage to the cooler side of the grill for the tender-crisp center to finish cooking. This fuss-free side, topped with a flavorful compound butter, makes a perfect match for grilled meats, chicken or seafood. Sturdy heads of green cabbage work well here. If you prefer a darker color, red cabbage will work well too.

Lemon-Blueberry Trifle

Photographer: Morgan Hunt Glaze, Prop Stylist: Priscilla Montiel, Food Stylist: Julian Hensarling

This lemon-blueberry trifle is a stunning yet simple dessert that features layers of lemon-flavored pastry cream, store-bought angel food cake and fresh blueberries. A clear glass trifle bowl with tall sides is the best way to showcase the layers, but any clear glass bowl will work. Fresh-picked blueberries are hard to beat in this easy dessert, but feel free to use any seasonal fruit you may have on hand.

Bacon-Ranch Potato Salad

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall

This bacon-ranch potato salad is a versatile and crowd-pleasing side that complements just about everything, making it a perfect choice for bringing along to potlucks, barbecues and family gatherings. Our tangy, creamy ranch dressing features all the same classic herbs and seasonings as the bottled version. In a pinch, you can swap it out for store-bought.

Chocolate Zucchini Cake

Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, prop stylist: LIndsey Lower

This zucchini chocolate cake is a celebration of the unexpected magic that happens when humble ingredients like shredded zucchini, cocoa powder and chocolate chips come together in perfect harmony. Whether enjoyed with a steaming cup of weekday coffee or served at a gathering, this chocolate zucchini cake is sure to steal the spotlight.

Green Bean Salad with Balsamic & Tomatoes

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall

This green bean salad recipe features crisp-tender green beans, juicy cherry tomatoes and peppery red onions, all coated in a sweet and tangy balsamic dressing. This colorful salad captures the essence of summer and shines when served alongside grilled meats or seafood. To add even more color to this vibrant salad, swap out half of the green beans for yellow wax beans.

Cucumber-Blueberry Spinach Salad

Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Emily Nabors Hall

This spinach-blueberry salad has the perfect balance of sweet and tart flavors complemented by refreshing cucumber slices and creamy goat cheese. Champagne vinegar adds a mild, delicate touch that pairs beautifully with summer fruit. You can use white-wine vinegar instead; simply reduce the amount by a teaspoon to maintain the balance of flavors, as it has a sharper taste.

Jerk Corn on the Cob

Photographer: Rachel Marek, Food stylist: Holly Dreesman, Prop stylist: Addelyn Evans

Sweet corn is coated in a jerk-inspired sauce that combines the lively heat of traditional jerk chiles and spices with the sweetness and smokiness of grilled corn. Any extra sauce that doesn’t nestle between the kernels is equally delicious slathered over grilled meat, seafood and vegetables.

Loaded Zucchini Casserole

Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf

This rich and creamy zucchini casserole is packed with tender zucchini and bits of bacon smothered in a savory cheese sauce. Be sure to press the zucchini slices dry with paper towels to soak up extra water to prevent the casserole from becoming watery once it’s baked.

Ranch Roasted Chicken Bites

EatingWell

Calling all ranch lovers—these chicken bites are for you! We reinforce the flavors of ranch dressing by coating the chicken in dried herbs like dill, parsley and tarragon. Serve these chicken bites with even more ranch on the side for a crowd-pleasing appetizer. Or, add them on top of your favorite salad greens.

Penne with Zucchini & Sun-Dried Tomatoes

Courtesy Photo

First created by Chef Maria Grazia, who served her signature zucchini pasta in the idyllic village of Nerano on the Amalfi Coast, this version stays close to the original, with zucchini, a rather flavorless vegetable on its own, caramelized until the flavor intensifies to what can only be described as transformative.

Balsamic-Rosemary Butter Melting Potatoes

Photographer: Robby Lozano, Food Stylist: Jasmine Smith, Prop Stylist: Tucker Vines

These melting potatoes earn their name with a technique that combines high-heat roasting and braising for a crispy outside and a wonderfully creamy texture inside. The broth cooks off, leaving behind a sweet and tangy coating. Serve them with roasted chicken or pork and a side salad for dinner.

Roasted Miso-Garlic Cauliflower Bites

Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue Mitchell

Tender cauliflower florets are coated in a flavorful blend of mild white miso and garlic, complemented by the sweetness and subtle heat of sweet chili sauce, in this side dish. This miso-garlic cauliflower is the perfect accompaniment to grilled chicken or fish. Alternatively, serve it atop rice or noodles for a simple and delicious vegetarian meal option.

Cheesy Spinach-Stuffed Chicken

Photographer: Greg DuPree, Prop stylist: Shell Royster, Food stylist: Emily Hall

These tender stuffed chicken breasts are packed with a blend of spinach and rich fontina cheese. If you can’t find fontina, or want something a little milder, Monterey Jack is a good substitute. While perfect for entertaining a larger group, this recipe can easily be cut in half for a game-changing weeknight dinner.

Bacon, Cheddar & Spinach Strata

Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster

This protein-packed breakfast casserole is the perfect recipe for when you have a crowd to feed. The egg mixture needs plenty of time to soak into the bread before baking, so you can prepare it the night before and pop it in the oven in the morning. Whole-wheat sourdough offers a tangy flavor and a boost of fiber, but you can swap it out for regular sourdough or a plain whole-wheat country loaf.

Key Lime Pie Cheesecake Bars

Greg Dupree

These Key-lime-pie-meets-cheesecake bars are the perfect mashup of creamy and tangy flavors, offering just the right amount of sweetness. Use fresh-squeezed Key lime juice if Key limes are in season. If not, bottled Key lime juice works well. No Key limes? No problem. A 1-to-1 mixture of regular lime juice and lemon juice will give you a similar floral flavor.

Crispy Parmesan-Crusted Cabbage Slices with Gremolata

Photographer: Morgan Hunt Glaze, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle

These cheesy, tender-crisp cabbage slices will make anyone fall in love with the vegetable. Arranging the cabbage around the perimeter of the baking sheets is crucial as it ensures the most even browning and the crispiest Parmesan crust. The lemony gremolata adds a dash of freshness and brightness to balance the salty cheese.

Creamy Rotisserie Chicken & Spinach Pasta

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

This creamy rotisserie chicken pasta recipe uses Gruyère cheese and cream cheese as the base for the velvety sauce. Gruyère adds a rich and nutty flavor, although you can experiment with alternatives like Cheddar or Swiss cheese. We love the ease of using baby spinach, but feel free to swap it out for another leafy green like kale or Swiss chard if you have them on hand.

Pasta Salad with Black Beans & Avocado Dressing

Everyone will love this pasta salad recipe that’s packed with tomatoes, corn and black beans. We lighten up the creamy dressing with avocado for a healthier version of a picnic favorite.

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